We had a great party with the fam at the cabin last weekend. We grilled and ate and played and camped. FUN STUFF! The food was amazing. I made two recipes that I had never tried before. They were ridiculously delicious. My husband didn’t believe that I made them. (NICE!) He said that the chicken was the best I’d ever made. You really need to try these. Everyone loved the grilled corn and poblano guacamole. The kids ate their weight in it. So sweet and tasty! I used sweet pepper instead of poblanos since the kids were going to eat it. You have to check out the Rick Bayless recipes with Avocados from Mexico! These recipes were just awesome.

Grilled Corn And Poblano Guacamole

From the Kitchen of Rick Bayless

What you need:

2 small ears fresh corn, shucked
1 small poblano chile
8 ounces tomatillos, husked (about 4 large)
3 avocados from Mexico, halved, pitted, peeled and roughly chopped
3 tablespoons finely chopped red onion, rinsed
1/4 cup chopped fresh cilantro
1/2 teaspoon salt

What you do:

Preheat gas grill to medium or prepare a charcoal grill. Grill corn, turning occasionally, until golden on all sides, about 5 minutes. When cool enough to handle, cut kernels from the cob; remove to a large bowl. Grill the chile and tomatillos, turning until skins are nicely charred, about 10 minutes. When cool enough to handle, peel the charred skin from the peppers with your fingers. Remove stem, core and seeds; chop chile and remove to the bowl. Finely chop tomatillos, capturing juices, and add to the bowl. Add avocado, onion, cilantro and salt. Coarsely mash avocado; gently stir to combine all ingredients.

Grilled Chicken With Tomatillo-Avocado Sauce

From the Kitchen of Rick Bayless

What you need:

1 jar (16-ounces) Frontera Tomatillo Salsa or 2 cups Roasted Tomatillo Salsa (recipe follows)
2 tablespoons olive oil, divided
4 boneless, skinless chicken breast halves, each pounded to about 1-inch thick
1/3 cup chicken broth
1 avocado from Mexico, halved, pitted, peeled and diced
1/4 teaspoon salt Chopped fresh cilantro, for garnish

For the Roasted Tomatillo Salsa:

1 pound tomatillos, husked and rinsed
4 to 5 serrano chiles, stemmed
1 small white onion, sliced 1/4-inch thick (about 4 ounces)
3 garlic cloves, peeled
1/2 cup chopped fresh cilantro, loosely packed
1 teaspoon salt
1 teaspoon sugar, optional

What you do:

In a baking dish, mix together 1/4 cup of the salsa with 1 tablespoon of the oil. Add the chicken and turn to coat. Cover and refrigerate for 2-3 hours, if time permits. Prepare a charcoal grill or heat a gas grill to medium-hot. In a large skillet, heat the remaining 1 tablespoon of oil. Add the remaining salsa; stir 5 minutes to concentrate slightly. Add broth; boil gently until thick enough to coat a spoon, about 10 minutes. Remove from heat; add avocado. Remove chicken from marinade; sprinkle with salt; grill 8 inches from medium-hot coals, turning once, until seared and cooked through, about 8 minutes. To serve, spoon sauce onto 4 plates; top with chicken; garnish with cilantro.

For the Roasted Tomatillo Salsa:

Heat broiler. On a foil-lined baking sheet, lay tomatillos and chiles. Set sheet 4 inches below broiler; roast until tomatillos are soft and black in spots, about 5 minutes. Turn tomatillos and chiles; roast 5 more minutes; set aside to cool.

Set oven to 425⁰F. Separate onion into rings. On a baking sheet, combine onion rings with garlic. Bake, stirring frequently, until onions are roasted and garlic feels soft and brown in spots, about 15 minutes. Cool. In a food processor, pulse the chiles, onions and garlic until finely chopped; remove to a large bowl. To food processor, add tomatillos; coarsely puree; add to bowl. Stir in water, cilantro and salt. Add sugar to soften the tartness of the tomatillos, if desired. Serve immediately or refrigerate for up to 5 days.

Yield: about 2 cups